Mix together the sugar, flours,
hazelnuts and coconut in a bowl. Heat the butter or margarine and
syrup in a saucepan, stirring, until the fat melts. Blend the
bicarbonate of soda with the milk. Add the liquids to the flour
mixture and mix thoroughly. Shape into 24 small balls and place well
apart on greased baking (cookie) sheets. Bake in a preheated oven at
180°C/350°F/gas mark 4 for about 20 minutes until spread out and
golden. Transfer to wire racks to cool and harden. Store in an
airtight container.